Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients · for 6 (scales to your household)

• 3 cups Brussels sprouts, trimmed $5.05
• 3 tablespoons Olive oil $0.55
• 1/4 teaspoon Salt $0.01
• 1 1/2 lb Butternut squash, peeled, seeded, cubed $3.28
• 2 tablespoons Olive oil $0.36
• 3 tablespoons Maple syrup $1.07
• 1/2 teaspoon Ground cinnamon $0.07
• 2 cups Pecan halves $9.45
• 1 cup Dried cranberries $2.87
• 2 tablespoons Maple syrup (optional) $0.71

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Roast the Brussels sprouts: Preheat oven to 400°F and lightly grease a foil-lined baking sheet with 1 tablespoon olive oil.
2. Trim the ends off the Brussels sprouts, remove any yellow leaves, and slice them all in half.
3. In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons olive oil, and salt to taste; toss to coat.
4. Place the sprouts cut-side down on the baking sheet and roast at 400°F for 20–25 minutes, turning them over during the last 5–10 minutes for even browning — the cut sides should be nicely charred but not blackened.
5. Roast the butternut squash: Preheat oven to 400°F and lightly grease a foil-lined baking sheet with 1 tablespoon olive oil.
6. In a medium bowl, combine the cubed butternut squash (peeled and seeded), 1 tablespoon olive oil, maple syrup, and cinnamon; toss to coat.
7. Spread the squash in a single layer on the baking sheet and bake for 20–25 minutes, turning once halfway through, until softened. (You can roast the sprouts and squash on two sheets at the same time on the same rack.)
8. Toast the pecans: Line a baking sheet with parchment paper and toast the pecans in a preheated 350°F oven for about 5 minutes, until darker in color. Pecans burn fast — check them at 5 minutes and often after that.
9. Assemble: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries; mix to combine.
10. Optional, for more sweetness: add 2–4 tablespoons maple syrup, starting with 2 and adding more to taste, and toss with the salad to combine.

Per serving